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Friday, April 24, 2009

Easy Beef Enchiladas

This post has been in the archives for a while waiting for a good time to be published. I did make enchiladas today, but not beef. I actually made sour cream chicken and cheese enchiladas, but I didn't take any pictures, so they will not be blogged about this time.

Enchiladas are a great food to make if they are going to be reheated. They make for a perfect Fun Friday Feast. They also make tons of leftovers. What's also great about enchiladas is you can pretty much put anything you want in them. Here is how I made mine a few weeks ago.

Spoon filling into tortillas, about 1/2 cup per tortilla. Sprinkle a little cheese into each tortilla. Only use about half the cheese to sprinkle in the tortillas. Place enchiladas into a lightly greased 9x13 baking dish. Pour the rest of the enchilada sauce on top and top with remaining cheese and chopped green onions.

Bake at 350 for 25-30 minutes, until heated through. Garnish with salsa and sour cream.